It is one of the hazards of being a food blogger that people will call upon you to address weighty matters during pub-time conversations, such as:
When is a berry not a berry?
Category: Condiments (Page 4 of 5)
Extract from Daily Spud's latest rate-my-garden report card:
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Potatoes: Disappointing, could do better
Onions: Excellent showing, keep up the good work
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It’s not that I want to take sides or anything, but my onions are putting in the kind of show that would make a parent proud, while those low-yield spuds seem to be hanging out with the slackers at the back of the class. Those spuds will be made to stay late and work extra hard, I can assure you, but that’s a post for another day. Today, it’s all about the red winter onions, which have been doing their slow, steady growing thing for about 9 months now and are finally at the kitchen-ready stage.
Dearie me. I was once more beset by cabbages.
Multiple heads of the green stuff were inhabiting my kitchen and wearing a look that said if I didn’t do something soon, their mate turnip would show up and then there’d be real trouble. This time, however, I would take charge of the situation. Nothing like a bit of fermentation to show those brassicas just who was boss. Yes indeed, the time had come to make kimchi.
Kimchi a la Spud
Whaddya Sayin’?